Crumpets or Flannel Cakes

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Milk + wheattop 6% of all pairs
   Smell alikemoderate
   Cooked together2,418 recipes

   Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

2. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

3. Wheat + flourtop 12% of all pairs
   Smell alikemoderate
   Cooked together4,373 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Butter + wheattop 14% of all pairs
   Smell alikemoderate
   Cooked together2,002 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk

Provides the liquid that hydrates the flour and gives the batter its moisture.

Flour

Forms the batter's structure once hydrated, setting the crumpet's body as it cooks.

Yeast

Ferments the batter, producing gas bubbles that make the crumpets rise and become light and open.

Egg

Adds structure and richness, helping the batter hold its shape while cooking.

Butter

Adds fat for flavour and a softer, more tender crumb.

The step that matters